Recipe by Sackville
A German recipe from the Time Life collection, a long time favourite of ours, circa 1969. Instead of fresh tomatoes, you can also use 2 cups canned tomatoes, drained.
- 1 tablespoon caraway seed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 6 pork chops, 1/2 inch thick
- 1⁄2 cup flour
- 2 tablespoons butter
- 1⁄2 lb knockwurst, sliced (or other sausage)
- 1 cup coarsely chopped onion
- 1⁄2 cup coarsely chopped scraped carrot
- 1⁄2 cup coarsely chopped celery
- 3 small gherkins, drained and chopped
- 1 cup chicken stock
- 1 1⁄2 lbs boiling potatoes, peeled and sliced 1/8 inch thick
- 6 medium tomatoes, peeled, seeded and chopped
Directions See How It's Made
- Mix the caraway, salt and pepper and press the mixture onto both sides of the chops.
- Dip in flour, then shake off the extra.
- In a heavy frying pan, melt the butter over a high heat and brown the chops on both sides.
- Transfer the meat to a plate and add the sliced sausage, onions, carrots, celery and gherkins.
- Cook over a medium heat for 5 minutes, stirring constantly.
- Return the chops to the pan and pour in the stock, which should come just to the top of the chops without covering them.
- Arrange the potato slices evenly over the chopps, covering them completely, and scatter over the tomatoes.
- Bring to a boil, reduce the heat to low and cover the skillet.
- Simmer undisturbed for 45 minutes or until the potatoes and chops are cooked.
- Serve directly from the pan.